Mushroom, Aubergine Burgers with Olive Red Onion Salad
Nutrition per serving
| Calories | 494 kcal |
| Protein | 13.1 g |
| Carbs | 67.3 g |
| Fats | 19 g |
| Saturated Fat | 2.2 g |
| Monounsaturated Fat | 11.6 g |
| Polyunsaturated Fat | 1.8 g |
| Sugars | 11.6 g |
| Fiber | 8 g |
| Sodium | 1,716 mg |
Ingredients
| Garlic | |
| Lemon | |
| Balsamic Vinegar | |
| Red Pepper Flakes (Chili Flakes) | |
| Soy Sauce (tamari) | |
| Aubergine (eggplant) | |
| mushrooms, portabella | |
| Romaine Lettuce | |
| Red Onion | |
| Green Olives | |
| Olive Oil | |
| Burger Bun |
Preparations
1. Preheat oven to 200 C (390 F)
1. Preheat oven to 200 C (390 F)
2. Peel and finely chop garlic.
3. Slice the aubergine into 1cm rounds.
4. Remove stems from mushrooms.
5. Peel/finely slice the red onion into half-moon shapes.
6. Slice the brie into ½ cm slices.
Cooking Instructions
1. Place the aubergine slices and mushrooms stem side down onto a lightly greased baking sheet. Place in the oven and roast for 10 minutes.
1. Place the aubergine slices and mushrooms stem side down onto a lightly greased baking sheet. Place in the oven and roast for 10 minutes.
2. To make the marinade, in a small bowl, combine the soy sauce, balsamic vinegar, lemon juice, chili flakes, a couple of grinds of black pepper and a tablespoon of olive oil and chopped garlic.
3. Remove the aubergine/mushrooms from the oven, turn over and coat with ½ the marinade.
4. Return to the oven and cook for a further 6 minutes. Remove and drizzle over another ¼ of the marinade.
5. To make the salad, in a mixing bowl, mix together the lettuce, sliced onions and olives. Drizzle over the remaining marinade and mix to coat just before serving.
6. To make the burger, slice the bun in half and layer the aubergine slices and mushrooms between each piece of bread. Serve on a plate alongside the salad.